Best 7 Figstrawberry Preserves Recipes
Indulge in a delightful culinary journey with our collection of exquisite fig and strawberry preserves recipes. These homemade preserves capture the vibrant flavors of fresh figs and juicy strawberries, transforming them into delectable treats that will tantalize your taste buds. From classic preserves perfect for toast and scones to unique variations infused with aromatic spices and zesty citrus, this article offers a range of options to suit every palate. Whether you're a seasoned jam maker or a novice in the kitchen, our easy-to-follow instructions and helpful tips will guide you through the preserving process, ensuring a successful outcome. Embrace the sweet and tangy goodness of homemade preserves, and elevate your breakfast, snacks, and desserts to new heights of flavor.
Let's cook with our recipes!
STRAWBERRY FIG JAM
Homemade Strawberry Fig Jam! This is a wining flavor combination and a little bit of heaven in a jar. This homemade jam is the real deal, made from fresh strawberries and fresh figs. No Jello added! Sweet!
Provided by Pat Nyswonger
Categories Preserving
Time 7m
Number Of Ingredients 6
Steps:
- Heat the oven to 200°F. Wash and rinse 4, 1-cup canning jars and their lids. Set the jars and lids on a small paper-towel lined sheet pan and transfer to the oven to stay hot.
- Add the sliced fruit to the bowl of a food processor and pulse to chop. Tip the chopped fruit into a 2 or 4 qt saucepan and stir in the lemon juice.
- In a small dish, combine the pectin and 1/4 cup of the sugar, mixing well, then stir into the chopped fruit.
- Adjust the heat under the saucepan to medium-high and bring the mixture to a full, rolling boil while constantly stirring for about 10 minutes.
- Stir in the remaining sugar and the butter. Bring the mixture back to a full, rolling boil for exactly 1 minute while stirring.
- Remove the saucepan from the heat and skim off any foam that may have accumulated on top. Ladle the jam into the hot jars.
- If you want to store the jam in the pantry, follow these instructions on how to process jam. Otherwise, store the jam in the fridge for three months or the freezer for six months.
Nutrition Facts : Calories 70 calories, Fat 0 grams fat, Protein 17 grams protein, ServingSize 2 Tablespoons, Sugar 13 grams sugar
STRAWBERRY PRESERVES I
This is just an old fashioned recipe for strawberry preserves. This recipe leaves the berries whole for a rich chunky jam.
Provided by Stephanie
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 35m
Yield 40
Number Of Ingredients 4
Steps:
- In a stockpot, combine the strawberries, sugar, vinegar and salt. Bring to a rolling boil, and cook stirring frequently for 15 to 20 minutes, or until the temperature of the mixture has reached 220 degrees F (105 degrees C).
- Transfer the mixture to hot sterile jars, leaving 1/2 inch headspace, and seal. Process jars for 10 minutes in a water bath. Refrigerate jam once the seal is broken.
Nutrition Facts : Calories 104 calories, Carbohydrate 26.7 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.2 g, Sodium 0.2 mg, Sugar 26.1 g
STRAWBERRY FIG PRESERVES
My mother used to make this when I was growing up, and it is delicious! My siblings and I loved to spread it on the homemade bread my mom would bake. My parents have fig trees in the backyard, and the fruit is so good and fresh.
Provided by Cindy L
Categories Other Breakfast
Number Of Ingredients 5
Steps:
- 1. Cook 25-30 minutes or until done. Pour in canning jars and process in a boiling water bath for 5 minutes. Yield: 3 1/2 pt.
FIG/STRAWBERRY PRESERVES
Steps:
- Wash figs and clip stems. Mash figs with gloved hands. Boil 20 minutes with sugar.
- Then stir in gelatin. Cook 10 minutes more.
- Pour into pint jars and seal. Process 5 minutes in boiling water bath.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
STRAWBERRY PRESERVES
Preserves are exactly that, a delicious way to preserve berries' warm-weather flavor. Making jam can even put to use fruit that is slightly past its prime.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 1/2 cups
Number Of Ingredients 3
Steps:
- Put strawberries and lemon juice in a large saucepan. Cook, stirring occasionally, over low heat until juices are released, about 40 minutes. Stir in sugar.
- Bring to a boil over medium heat. Cook, stirring occasionally, until mixture registers 210 degrees on a candy thermometer, about 15 minutes. Let cool completely; skim foam from surface with a spoon.
STRAWBERRY BOURBON VANILLA PRESERVES
Undoubtedly, making jams, jellies and preserves is best with a reliable thermometer. However, there are other ways to ensure the recipe is working and the preserves will set. Before you start, place a couple of small plates or saucers in the freezer for testing the consistency of the preserves. When ready to test, spoon a sample onto the frozen saucer: if it's thick enough to stay mounded without running or spreading, the preserves are ready. If it's too runny, return the pot to a boil and cook for about 5 minutes more before testing again. Jam is a thick spread made from chopped, crushed, sliced, or puréed fruit and sugar. It can be made with or without commercial pectin. Jelly is made from juice only. It can be made with or without commercial pectin. Preserves are another thick fruit spread made from fruit cooked with sugar, but in this case, large pieces of the fruit, or the whole fruit (as in the case of berries), are suspended in a firm jelly or less-gelled syrupy base. Marmalade is a soft spread made from the peel and pulp of citrus fruit and are used as spreads and glazes.
Provided by Virginia Willis
Categories condiment
Time 5h
Yield Makes about 5 cups or 2 1/2 pints
Number Of Ingredients 5
Steps:
- Combine the strawberries with the sugar, lemon juice and salt in a large, nonreactive bowl. (You can also just macerate the fruit in the pot you will be using to cook the preserves.) Cover and let stand for at least 4 hours in the refrigerator or up to overnight.
- Place a wire rack in a rimmed baking sheet or line it with a clean towel. Set aside. Place several small plates in the freezer to use later to test the consistency of the preserves.
- Stir the strawberries to evenly distribute the sugar and transfer to a heavy 6- to 8-quart non-reactive pot. Place over medium-high heat and cook, stirring frequently, until the sugar has melted completely, the strawberries begin to foam and the mixture looks thick, shiny and darker, about 20 minutes. Cook the preserves until it reaches the jelling point, 220 degrees F on an instant-read thermometer, about 20 minutes. (If you don't have a thermometer, you can also dribble a few drops of the jam on a frozen plate. If it crinkles when you run a finger through it and your finger leaves a clear line in the jam, it's ready. If not, check it every 5 minutes or so.)
- While the preserves are cooking, place the canning rack in the canner and fill the pot with water; bring to a boil over high heat. When the preserves reach the jelling point (220 degrees F), use a slotted spoon to skim the excess foam from the surface. Add the split and scraped vanilla seeds and stir to combine.
- Place six clean 1/2-pint jars (see Cook's Notes) on the prepared baking sheet. (This will help contain any dribbles or spills and prevent the jars from directly touching the metal.) For each jar, insert a canning funnel and carefully ladle in the preserves, allowing at least 1/4 inch of headroom. Clean the rims of the jars with a clean, damp towel and tightly secure the lids.
- Using tongs, place the jars on the rack in the canner. The water should cover the jars by at least 1 inch. Cover the canner. Return the water to a boil and boil gently for 10 minutes. Using tongs, transfer the jars to a towel to cool. If the seal works and fits properly, the metal lid will be slightly concave within 24 hours of processing. Store the unopened jars of preserves at room temperature for up to 1 year. Once the preserves are opened, store in the refrigerator for up to 1 month.
STRAWBERRY FIG PRESERVES
This is one of DH's favorite preserves. The recipe came from his grandmother. Prep and cook times are approximate. I'm not sure of the yield, so I'm guessing.
Provided by Dreamgoddess
Categories Fruit
Time 40m
Yield 2 pints
Number Of Ingredients 3
Steps:
- Combine the figs, sugar and jell-o in a dutch oven.
- Bring to a slow boil over medium to medium-high heat.
- Reduce heat and simmer for 10 minutes.
- Stir constantly to prevent sticking and burning.
- Put in sterlized jars and seal.
Tips:
- Choose ripe, fresh figs and strawberries for the best flavor.
- If you don't have a candy thermometer, you can test the preserves by dropping a small amount onto a cold plate. If it wrinkles when you push it with your finger, it is ready.
- Be careful not to overcook the preserves, as this can make them tough.
- Store the preserves in a clean, airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 1 year.
- Use the preserves on toast, scones, yogurt, or ice cream.
Conclusion:
Fig and strawberry preserves are a delicious and versatile condiment that can be used in many different ways. They are easy to make and can be enjoyed by people of all ages. Whether you are looking for a sweet spread for your toast or a topping for your ice cream, fig and strawberry preserves are a great option. So next time you have some fresh figs and strawberries on hand, be sure to give this recipe a try.
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